Ingredients
- Flensted with Dill and Chives
- Spring Onions
- Radishes
- Olives
- Herbs
Preparation
- Slice radishes thinly – perhaps using a mandoline slicer. Alternatively, they can be cut into wedges.
- Slice spring onions thinly.
- Pit the olives and cut them in half.
- Cut or snip herbs to your desired size.
Serving suggestion
- Mix the potato salad with spring onions, radishes, and olives. Save a little for garnish.
- Arrange in a bowl or on a platter.
- Garnish the finished dish with herbs and the remaining vegetables just before serving.
